Jingle Bells, Jingle Bells! Are you ready?

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by DAK

With Christmas just around the corner, I wanted to share some of our family’s favorite recipes.  Last year, I shared this recipe and told you that if I dared to show without this dish, my family would not let me in, and would probably send me home to prepare it for our family brunch on Christmas morning. It truly has become a staple item along with my sister-in-laws homemade coffee cakes.

I have made this Baked Egg Dish for as long as I can remember.  I have four brothers and they request this recipe every year when we get together to exchange gifts.  I found it in a Marshall Field’s Collection of Potluck Recipes Cookbook.  

You can still find the cookbook on Amazon (click on the link under the book) and let me tell you, it is a great find.  I have used this cookbook for so many parties, just this weekend I made the Ham Party Rolls (page 33) for the teachers I worked with for so many years.  My brothers love the Baked Egg Dish on page 343.  I took a picture of the recipe for you. You can see the pencil drawing all over the page. Olivia was young and my little helper and she decided to draw on the page 🙂  -a cherished memory.    I don’t use green pepper or onion, but I do use lots of cheese and deli ham, usually a tavern ham sliced thin.   Otherwise, I follow the directions as listed.  So easy and yummy, and I especially like that I make it the night before and just bake it on Christmas morning. If I didn’t bring this dish with me on Christmas morning I think my brothers would lock the door! I’m grateful they enjoy my cooking and that I can provide a special memory for them.

Pot-luck for 3300, a collection of recipes from Dayton's, Hudson's and Marshall Fields employees to benefit the United Way, 1993:
Potluck from Marshall Field’s 



Another favorite recipe –Paula Dean’s French Toast.  It is truly decadent and sinful, but soooo good.  I have made this recipe for friends to have with their families on Christmas morning. Once again, an easy-throw-together the night before and bake in the morning crowd pleaser 🙂
Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Recipe courtesy of Paula Deen

Baked French Toast Casserole with Maple Syrup


Presents are wrapped, menu is complete, music is playing in the background and I am enjoying the twinkle lights with a Rochester Red beer. The days ahead will be filled with family and friends and lots of laughter and conversation- I can’t wait!  🙂


Merry Christmas everyone!  We at the DAKliving blog want to wish you and yours the best holiday season ever.  




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